
Ingredients
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500g beef mince
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1/2 cup (35g) fresh breadcrumbs (made with day-old bread)
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1/4 cup finely chopped mint
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1 tablespoon sweet paprika
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4 slices Swiss cheese
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1 x 450g tin baby beetroot, drained, chopped
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100g cherry tomatoes, quartered
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1 small red onion, peeled, finely chopped
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1/4 cup chopped coriander
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2 tablespoons finely shredded mint
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1 tablespoon red wine vinegar
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4 wholemeal bread rolls, split, toasted
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Whole-egg mayonnaise, to serve
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Butter lettuce leaves, to serve
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Potato wedges, to serve
Method
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1Combine the beef, breadcrumbs, mint and paprika in a medium bowl. Season with salt and pepper. Use your hands to mix until well combined. Divide into four even portions and shape each portion into a 10cm-diameter patty. Place on a plate and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
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2Preheat a grill on high. Heat a large non-stick frying pan over high heat. Add the patties and cook for 3-4 minutes each side or until golden brown and cooked to your liking.
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3Place a slice of cheese on each patty and place on an oven tray. Cook under preheated grill for 1-2 minutes or until cheese melts.
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4Meanwhile, combine the beetroot, tomato, onion, coriander, mint and vinegar in a small bowl.
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5Place the base of a bread roll on each serving plate. Spread with mayonnaise and top with lettuce. Top with a patty and spoon over the salsa. Top with remaining bread. Serve immediately with potato wedges, if desired.
Source: taste.com.au